Cherry Ice Cream

Ingredients

• Three quarts milk
• one pint cream
• sweeten to taste
• four dissolved Junket tablets
• one cup cherries
• one tablespoon of water
• one dessert spoon of vanilla
• a little almond and rose

Method

1. 1

   Put on stove and let get lukewarm.

2. 2

   When lukewarm stir in four dissolved Junket tablets.

3. 3

   Pour in freezer right away and let stand until it jellies and then begin to freeze.

4. 4

   Pour liquor in but don’t put cherries in until it begins to freeze.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 49. The excerpt below is the record exactly as published.

weetened to taste, one quart of water. Take one tablespoon of gelatine and cover with cold water for about fifteen minutes, then add one teacup of hot water. When cool, mix all together and freeze. When half frozen add the beaten whites of two eggs. Whipped cream added with the eggs in any quantity desired is a great improvement.—Mrs. A. L. Smoot, Salisbury. ul : seventy-two THE TWIN-CITY HOUSEWIFE ES nrc cme ree Tutti Frutti Four oranges, two grape fruit, three bananas, one-half can Hawaiian pineapple, one-half pound figs, one-half pound dates, one-half pound Malaga grapes. Dice fruit and mix thoroughly. Add enough pineapple to make real moist. Partly fill sherbet cup and place in center a spoonful of mint sherbet.—Mrs. J. H. Alexander. Biscuit Tortoni One cup finely crushed dried macaroons soaked in two cups thin cream for one hour. To this add one-half cup sugar, and one-third cup sherry and freeze to a mush. Whip one pint of heavy cream, add to frozen mixture, pack in ice and salt and let stand two hours.— Mrs. W. T. Wilson. Bisque Ice Cream Three quarts of cream, one teacup sugar, one pound of macaroons, two teaspoons of extract of vanilla. If milk is used instead of cream add three or four well-beaten eggs. Let milk and sugar come to a boil, stir in the eggs and pour over the crumbled or grated macaroons and press through a colander. Add the vanilla and freeze. This recipe makes one gallon of cream.—Mrs. H. S. Gray. Cherry Ice Cream Three quarts milk, one pint cream, sweeten and flavor to taste. Put on stove and let get lukewarm. When lukewarm stir in four dis- solved Junket tablets (dissolve these tablets in one tablespoon of water). Pour in freezer right away and let stand until it*jellies and then begin to freeze. One cup cherries with the liquor that goes with it, pour liquor in but don’t put cherries in until it begins to freeze. Use also for flavoring, one dessert spoon of vanilla and a little almond and rose

Cook this with the app: pantry check, scaling, and the assistant.